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Summer drinking is the most fun type of drinking, and the spritz may be the most summery drink. They’re light, bright, extremely drinkable, and infinitely riffable. They’re also super easy to make, which is helpful if you’ve had a couple.

Reader Kyle sent in this method to chill beer if you’re on the road, would like a frosty drink, and of course, your hotel room doesn’t have a fridge. Just line up your bottles on the air conditioner unit, fire it up full blast, and give it about fifteen minutes. Surprisingly, that’s all it takes.

Starting right about now, I make sure to always have the bowl of my ice cream maker in the freezer, so it’s always frozen and ready for action. In addition to making ice cream, it also works as a great impromptu ice bucket for chilling beverages.

Step aside with your claims to long legacies, craft breweries! This reconstructed beer recipe is over 5,000 years old. It’s the earliest beer recipe—and the earliest known use of barley—in China.

Archaeologists at Stanford University, while digging along China’s Wei River, made an intriguing discovery: A marvelously complete set of brewing equipment. And at the bottom of that equipment was something even more wonderful: Residue from the drink it once brewed.

It’s morning. Probably. You’re disoriented, the inside of your mouth has been replaced by ass-flavored shellac, and somehow it’s 87 degrees at 10 a.m. The full weight of last night will soon come rushing back to you, and you need enough hair of the dog to qualify as taxidermy in order to steel yourself against the impending nausea.

Micheladas are not a challenging thing: Pour beer into a glass, shake in some hot sauce or sauces, squeeze in a lime, salt well. Everyone has their own way of doing it, their own set of ratios, their own sauce. I make mine in a can.

To makes things even easier, start with a beer that is already mixed with tomato juice (Sol makes one). I’m really not a fan of the Michelada, but I’ve seen people make them the way you describe starting with the tomatoey beer.

Q: Where’s the worm?

Mezcal has the worm. While being the same as tequila, it can’t legally be called Tequila unless it’s made in one of the 5 special states in Mexico. Same reason you can’t call Champagne, Champagne unless it’s from Champagne. It’s just “sparkling wine”.

The “worm” (actually a caterpillar) was added just for fun. Some places add other odd things, like toes or fingers (not kidding) – you get in trouble if you swallow them in some cases because they’re reused.

You’d think the human race would have sleep down to a science by now, but many of us are still sleeping poorly. Part of the problem is we have outdated information and beliefs about this all-important health need. Let’s set the facts straight. Here are 10 things you might have been told about sleep but aren’t completely true.

on’t even try to sleep hungry. Yeah, it’s dark and we shouldn’t be eating, but a rumbling tummy is worse. A simple, small midnight snack is not going to destroy your diet nearly as much as starvation the following morning. Carbs + dairy is always a good bet.

There’s nothing like cracking a cold beer on a hot summer day, but what if your six-pack isn’t chilled? You’ve got to find a way to get those brews frosty, lest you face the horror of a lukewarm libation. That’s why we’re trying a couple methods to cool your beer quickly.

Part of what is needed for the towel (though it may need more time too) is air circulation.

If the air cannot move around the towel, it won’t be able to chill the towel and contents of the can. The can keeps the towel warm enough to stay floppy. It is similar to the non-electric freezers that can get cold enough to freeze water in the middle of summer heat. Short summary, you take a sealed vessel to hold whatever needs to be chilled/frozen, surround it with a porous material that can hold moisture (soil works well), then place all that in a container that can allow the air move freely over most of the surface. Provided the moisture remains, all that heat will get sucked out by the water.

Why would adding salt to the ice bath accelerate cooling of the beer?

Freezing water is around 0° C, but freezing salt-water can go as low as -21° C. In early experiments, Gabriel Fahrenheit was able to get freezing salt water down to about -18 C, or what he called 0° F.

Side note: Fahrenheit soon realized that freezing salt water and blood made lousy reference points (cough Celsius cough) and ended up using freezing and boiling water.